Friday, December 13, 2013

Tropical Christmas Fruit Cake with White Chocolate Raw Pleasure Frosting


Oh my goodness!! I was supposed to post this recipe yesterday. My excuse is that it was my hubbies first day home from his week at work and we like to spend  as much time together when he is home because we spend half of our lives away from each other.. :-) so that explains why I am quite productive with my blogging one week and the next it all goes a bit pear shaped.

Here is another recipe that I made this week using the Fruit Mince I made at the beginning of the week.



I just love how well the Frosting turned out. I thought it was a bit too sweet.. Oops, added too much straight up!! but when I tried it with the cake it was perfect. I had a little bit left over so I poured it over some of the Chocolate Hazelnut Christmas Bliss Balls and they were amazing.. I've added a picture of them at the bottom.

If you've been following my Fruit mince journey this week you'll see that I've made a few things with the one batch. Some recipes I still have to share..

Tropical Christmas Fruit Cake

Cake:

Ingredients:

1 cup raw almonds – ground, this will make about 1 ¼ cups almond meal
½ cup dried shredded coconut
½ cup walnuts – lightly crushed in your hand
½ cup fresh pineapple – diced
½ cup coconut sugar
1/3 tsp each of bi-carb and Cream of Tartar

Preparation:

Mix all ingredients thoroughly then press into a small greased ring tin and bake in 180oc preheated oven for 35-40 minutes or until a skewer come out dry.
Let cool completely before trying to remove from tin. Place the cake into the fridge because you want it to be cool for when you frost it.


Raw Pleasure Frosting:

Ingredients:

100 ml raw cashews – soak in water for 2hrs, they will increase to about 150ml once rinsed and drained
100g light agave, light honey or coconut nectar
30 g shaved raw cacao butter

Preparation:

Add all ingredients to a high speed blender and blend until super smooth and creamy.
Blending will make the frosting a little bit warm so let it cool for a while then gently pour it over the top of the cold cake so that it just drizzles down the sides. Put it back into the fridge so that the frosting can semi set then add some decorations to the top if you wish, I used chopped pistachios and Goji berries with a little bit of coconut then get it back into the fridge so that the frosting can set properly.


 Chocolate Hazelnut Christmas Blissballs with Raw Pleasure Frosting and the left over garnish from the Tropical Christmas cake.. 
YUM!! 
Enjoy... I'll be back with a few more recipe using the fruit mince.. :-)




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Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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